Focaccia à la the Middle East

Recipe by Damaris Beems
0.0 from 0 votes
Course: BreadCuisine: Middle East, Arabic


Prep time


Cooking time


Total time



Bread is not my thing. I don’t really like bread. I don’t know why, but that’s just the way it is. Still, the bread we make at à la Damaris, I eat a few pieces of it every now and then. Because I can’t resist it anyway, because it’s very tasty. This focaccia absolutely is. Very spicy, very fluffy and very tasty.


  • 125 gram plant based crème fraîche

  • 150 ml cold water

  • 100 ml hot boiled water

  • 3 table spoon coarse sea salt

  • 1 table spoon cane sugar

  • 1 package dry yeast

  • 500 gram flour

  • 3 table spoon cumin seeds

  • 2 table spoon coriander seeds

  • 1 table spoon dried mint

  • 1 table spoon pul biber

  • 200 ml olive oil

  • 1 table spoon nigella seeds

  • 1 table spoon sumac


  • Mix the crème fraîche with the two waters and the yeast, sugar and some salt. Then add the flour, cumin seeds, ground coriander seeds, mint and pul biber. Mix everything well and then let it rest covered for 10 minutes.
  • Then spread the dough on a baking sheet that is covered with parchment paper. Push a focaccia dent into it every 3 cm with your finger. Let the dough rest covered for another hour. Preheat the oven at 200 degrees.
  • Spread the top of the dough generously with the olive oil and make sure you don’t miss a spot. You can now sprinkle some cumin seeds and the sumac on top and some coarse sea salt.
  • Now put the bread in the oven and bake it for about 30 minutes.

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